Makes 6 servings
1 (14 oz) can coconut milk (lite is okay)
1 Tbsp Thai curry paste (I used mild)
2 cups water + 2 tsp chicken bouillon granules (or 1 tsp Shirley J chicken bouillon) OR 2 cups chicken broth
3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes (optional)
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
Fresh lime juice, to taste (I used about 2 limes)
1/2 cup cilantro, chopped
Salt and pepper
1. Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard. Remove chicken and cut into small pieces.
4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
|So happy to find a good deal on lemongrass!|
I love this type of soup. Here is another recipe that is similar that I loved. This one, however, if much simpler with a much shorter ingredient list. I found my lemongrass on sale for $1.09 which made me super happy. I also felt that the chicken is totally optional. The best part of the soup is the delicious, flavor-bursting broth. The combination of the coconut milk, fresh lime juice and lemongrass is SOOOOO good. My 4 year old even loved it. Slurp, slurp. 5 stars.